As a retired psychologist, after 40 years of practice, I’d like to recommend daily viewings of Souped Up Recipes for mild depression, having the blahs or the blues, or as a way of relaxing. I always get a lift from whatever video I watch because the hostess is so delightful, funny, smart & actually makes me want to cook again, even if it’s just for me. I have sent my daughters & all my friends & their friends a video along w/ a recommendation to just watch it & enjoy. I certainly w/ the person who wrote in their commentary that they wished she were their neighbor & would mow her lawn, wash her windows, etc. I really like reading other viewers’ comments as well as watching the videos. Thanks so much!
Ha! That's funny, that that is exactly what I'm doing: my Depressive Disorder is kicking in, & rearing its ugly head, so I'm tossed in bed, eating grapes, & drinking vodka: whipped cream Burnett's, at noon, on a Sunday. & watching all the choice Asian sauces I should go get, someday.. That's beautiful you're a psychologist. I'm just another Latino waiter in South Texas, who got laid off because of this terrible virus. haha! ❤️
I looked at the list of ingredients from a previous video of hers to cook., and it was a monster list that I felt tired, old, and depressed looking at the list of ingredients. Also, I no longer have the ambition to cook. Could be the weather, or my meds....
I’m proud to say, after making many of your recipes these last 6 months I already have all 6 of your recommended sauces PLUS sesame oil, shrimp paste, various rice wine and vinegars, shao xing wine, mushroom flavored soy sauce (the absolute secret ingredient to great lo mein), mapo sauce, Chinese 5 spice, Korean chili powder, hot chili oil, black bean paste, and squid ink. You’ve definitely amped up my Asian cooking capabilities.
Thank you so much for your comment! Reading it remind me of a few things that I don't have like shrimp paste! Is one of those things that I think of at random but cannot recall the remember when I'm actually in the store in the store, lol. Thank you so much!
Thanks to your videos I am now preparing Chinese cuisine for my family. Your presentation is thorough, charming, and sincere. You are a good teacher and we appreciate all the work you put into each video. Thanks! Let us know if you ever decide to publish a cookbook. I would buy it in a minute.
Me too! I've made like 10 of her recipes in the last two or three weeks, and I now have a pantry full of noodles, corn starch, egg roll wrappers, oyster sauce, and black vinegar.
I have seen a lot of Chinese cooking videos, and I must say this was one of the best explanations of ingredients and their differences and uses I have ever seen. Precise, to the point and a detailed reasoning behind every recommendation. There are not enough thumbs up to say how much I enjoyed this video.
Mandy has volumes of knowledge and shares her "know-how" generously with her Viewers. She is truly a great teacher with patience to explain "the why and how" in preparing each of her delicious recipes. 💜
You are such a nice, honest, knowledgeable and competent person! Your enthusiasm and sheer joy, expressed with your every molecule, clearly enthrall your audience. I love to watch you cook, and I've learned so much!!! Thank you so very much.
I ordered the wok and now I know I ordered the correct ingredients. I cannot thank you enough for helping me to learn to cook a new way and to make wonderful food. You are the most organized person I’ve ever seen on UA-cam. Your channel is wonderful!
I appreciate your clear and thorough explanations as well as usage examples and what to look for in a quality product. So often, many other cooking channels will rattle off a bunch of "necessary" items for your Chinese pantry without specific examples as to WHY and WHERE they might be most used. This can save novice Chinese cooks money as well as assisting in creating more delicious and authentic tasting dishes. Thank you, Mandy!
Just wanted to say thank you. I'm a pretty decently skilled home cook, but I've never had the consistently fantastic results with my Chinese cooking that my family and I have been enjoying since discovering your channel. Soooo many delicious dishes, I simply can't wait to try them all. And your presentation is absolutely spot on. You are a true gem. Thanks again!
What a great video! It's very hard to find someone that can properly translate the art and nuances of Chinese cuisine into the English language. I find your videos are truly the best! Thank you so much for making your channel.
What a great video. My hasband and I love Chinese food, but we cant go to restaurants anymore because of his gluten allergy. I am a vegetarian too. I want to learn how to make Chinese food at home so we can keep enjoying it. I appreciate substitution ideas without judgement and such clear explanations for what each product adds to a recipe.
You never fail to impress me with your ability to be engaging, informative, & entertaining! I 💘 my wok I purchased from you! NO ONE is allowed to touch it but me! 😉 My friends & family love it when I make your recipes. Recently, while out with friends, they wanted to go to a nice Chinese restaurant. We ordered our food and started eating egg drop soup. Everyone stopped after the first bite, looked at me, & said "Your egg drop soup is so much better tasting & silkier!!" 😃💝 Egg Drop Soup was the first recipe I learned from you!! Thankyou so much for all your hard work and beautiful personality!
Finally how refreshing to find someone to not only explain each sauce and how it’s made but how to STORE it. I found a Chinese market right near my house and it was like Christmas 🎄, I bought all the things here by label so inexpensive too I spent 12 dollars on huge bottles of soy , oyster and cooking wine. Can you do a video on types of noodles in a Chinese market and what to use them for? I found so many types of noodles there .
You are smart, articulate and so informative! I've tried for YEARS to make good Chinese food, made endless trips feeling so confused and unable to get help from the Chinese grocery store :/ Thank you!! I will go back with a list from this video in hand. Blessings to you, Victoria
With these 6 sauces (and basic ingredients you have in your kitchen), you should be able to cook most of my Chinese recipes on my channel. Here are some recipes that I recommend you to try out first: Chinese Chicken Fried Rice Recipe：ua-cam.com/video/7AxydboW8v8/v-deo.html Egg Foo Young: ua-cam.com/video/XVTJrkgW304/v-deo.html How to make Chinese Noodles At Home: ua-cam.com/video/vPFoCNnaqIQ/v-deo.html Chinese Braised Pork Belly Recipe (Lu Rou Fan): ua-cam.com/video/DTCyaP_7cjQ/v-deo.html Xiao Long Bao Recipe - How To Make Soup Dumplings: ua-cam.com/video/aVsgO5h_xhk/v-deo.html Pepper Steak - Chinese Beef Stir Fry Recipe: ua-cam.com/video/y70Zjr8R_UQ/v-deo.html Chinese Steamed Pork Buns baozi Recipe: ua-cam.com/video/FWb1-_Q3szo/v-deo.html Easy Mongolian Beef Recipe: ua-cam.com/video/noHyHzFUC0A/v-deo.html Beef and Broccoli Recipe: ua-cam.com/video/9nzlWBw6HyQ/v-deo.html Taiwanese Beef Noodle Soup Recipe: ua-cam.com/video/I7gAOx0NWZk/v-deo.html Easy Chicken And Broccoli Recipe: ua-cam.com/video/G5UvqrlI_MM/v-deo.html The Trick To A Perfect Stir Fry Squid: ua-cam.com/video/2m6l3ZBPOck/v-deo.html Chinese Wonton Soup Recipe: ua-cam.com/video/aGKhjvfqCBk/v-deo.html Twice Cooked Pork (Chinese Recipe): ua-cam.com/video/h7AMQxbglNs/v-deo.html How to Make Chinese Dumplings From Scratch: ua-cam.com/video/Znf73dsFdC8/v-deo.html The Secret to PERFECT Dumpling Fillings (w/ 5 Recipes): ua-cam.com/video/4u7bBMSIhQ0/v-deo.html Easy Egg Drop Soup in 2 Ways: ua-cam.com/video/oBK_gjfoXZ4/v-deo.html Check my AMAZON INFLUENCER PAGE - www.amazon.com/shop/influencer-078efbf8 (I share ingredients and recommended products there)
Souped Up Recipes When you say umami are you saying that OOH MOMMY saying that so many UA-cam cooks say when something tastes good or is that a word I've misspelled?
Angela Joseph umami is a word rooted from Japanese. It’s a savory taste. It’s one of the five basic tastes (together with sweetness, sourness, bitterness, and saltiness). I believe it is 鲜 (xian) in Chinese. Actually, MSG has a very umami taste.
You can substitute the Houson sauce by using regular BBQ sauce, little bit of sweet and sour sauce and a tiny bit of soy sauce. That's what we do when we run out,,,because hoison sauce is basically Chinese BBQ sauce.
You are the best person ever to explain in an educational manner everything we need to know about cooking delicious Chinese dishes!!! Your short videos have helped me tremendously cook amazing dinners for my huge family and friends, you make me look like a professional cook, you make cooking healthy meals simple and fun!!!
This is so informative! My mum would tell me some stuff but not well. I love that you explain the reasons why one is better than the other, tying it to the artisan/natural production process. It explains that like everything, Chinese products are not homogenous and low quality - there are lower and higher quality versions of things depending on what people can afford. Just like European ingredients have a range. Thank you!
I stood in the Chinese mart last week looking as lost as ever. I finally found the black vinegar. But everything else was waaah😰. Thank you for this much needed guide. Pictures help a lot. 😊😊
I can relate. I left the Nijiya Market with only regular light soy sauce. Did not know which bottle was dark or vineger because I did not understand mandarin nor japanese.
@@Mister_Soyuz_on_YT Most of the bottles have English on them here in the US, but there's so many choices. Hopefully this tutorial will help us next time.
@@sunshine7453 Yes, if you are an American and not used to it, a Chinese market can be daunting. There are so many brands of everything and they just pile it up
Brianna, what a gift ! Thankyou for your detailed list of ingredients and how to use and care for them. What a wonderful lesson. You're so articulate and bright. A joy to watch and listen to. Thankyou so much for sharing. ❤
Thank you so much for compiling all this knowledge for strangers on the internet. Between you, Adam Liaw and Chinese Cooking Demystified, I feel ready soup up my culinary practice! I must say also as an added bonus that it feels like a proper way to honor the heritage of my teachers and masters in gongfu. (Incredible work on organizing all your efforts through amazon. As someone who lives in a remote arctic town, being able to get many of these tools and ingredients will be a source of so much joy) Much appreciated
Black vinegar substitution: for dumpling dipping sauce, I often make a mix of red wine vinegar, soy sauce, grated ginger and chopped scallions (optional). You can also add chopped chilis or chili paste in oil for a spicier version. For congee, I use balsalmic vinegar, fish sauce, soy sauce and a dash of sesame oil. Also, ginger, white pepper and scallions (added separately). I just happen to use red wine and balsalmic vinegar more often in my cooking than the Chinese black vinegar, and it still tastes pretty good.
I was going to suggest balsamic which I use mixed with a little dark soy and a little oyster sauce. I sometimes add a dash of aged sake at times, too. I'll have to try your version. It sounds like a great dipping sauce! I don't care for nuc mom (fish sauce) very much, though.
Thank you. I only saw rice wine in the asian section of a Filipino store. I couldn't find black vinegar in a grocery store owned by a Chinese family. But she mentioned Amazon.
It is good to know what goes in my chinese food. Thank you for the info. Very informative. You are the first one I have watched that made this thorough explanation of these wonderful but almost strange ingredients that taste good but most of us are not familiar with. Kudos, good job!
Did you ever make any of the follow-up videos in this series, about other Chinese ingredients? If not, I hope you do. This was SOO helpful. I really appreciate how thorough you are when explaining everything. In my opinion yours is the best cooking channel on UA-cam! Keep it up!
I usually substitute dark soy sauce with a tiny portion of blackstrap molasses. Its nutritious, colors food like dark soy sauce and can double as a replacement for the sugar a lot of Shanghainese recipes call for
I love using mild molasses in coffee and anywhere else sugar is needed. It makes coffee a little richer and helps with things like muscle cramps and all the electrolytes balance out the dehydrating effects of caffeine. 1 taablespoon has around 5-7% of the magnesium and potassium you need in a day so I add a heaping tablespoon to each of the 3 cups i drink a day so it comes out to around 4 tablespoons a day which gives me around 20-30% of the potassium and magnesium in a day and really cut way down on the muscle cramps i get from exercising
Oh my goodness!! Thank you so much for all the links!! I went into my local Asian market and the employees didn’t understand English, so I was so confused by all the variety and choices! You are very clear in your instructions! I just made your chicken and broccoli and it was delicious! I only added onions as part of the roasting of veggies and sesame oil to the sauce as I love the flavor it adds! I have always loved Asian food and now with people like you willing to share recipes I am learning so much! Thank you sweet girl!! Where are you from? I just started watching you!
I live in a town where they look at you funny and ask so many question if you say you make your own Chinese food. If they want Chinese they go to the over priced Thai restaurant in town. They serve Chinese too. No thank you, I can make it myself so much cheaper.
Thank you for the detailed descriptions Mandy, I do enjoy all your tutorials and I’m amazed you are able to come up with so many great recipes at such a young age! Like most of your subscribers I’m a foodie myself, looking forward to your upcoming videos.😋
Thanks so much, you are helping me really understand Chinese cuisine, which has long been my favourite, so much variety of dishes and much more healthy balance of ingredients. Please keep up the great work. I love the simplest dishes, like the plain lo me in noodle side dish. Steve (64 yrs)
You make me want to cook again. I’m going to go through my cupboards and create a Chinese ingredients section. You’re now my daily must watch. Thank you.
I am so happy that I found your channel! I have been binge watching your channel for the last week or so and oh and absolutely love your delivery of your message and your throne is! I also extremely love the fact that you incorporate your language into your videos!
Good afternoon 🌞 I wanted to tell you thank you so very much for your posts. I appreciate you doing them in English and giving measurements for ingredients. Your amazing 😍
Hi Mandy. First off, love your smile and presentation. I am 74 and just bought a wok and used your information to cook pork fried rice with vegetables. I cooked the cut up pork loin in my electric frying pan and set it to the side. Was skeptical of how I would do with the wok. Then because it was already in use, I also used it to combine the other ingredients. A few days later I tried the wok, and it went well.
In Dallas here with plenty of Asian markets, and I gotta say this video here got me through two years of learning how to cook Chinese during the pandemic. Thank you so much!!!
This was very interesting video! Brand recommendations rock! I can not read the labels so having a recommendation from someone I trust who cooks naturally is very important to me. I could see purchasing items recommended by you and cooking many of your recipes! Thank you!
I love how well organized and informative this presentation is. The advice on oyster sauce was spot on (used it yesterday) but, in general, so nicely done.
100% Love all your videos. Sometimes because I need an idea on cooking, because I want to learn how to cook something, or just because the way you explain perfectly what you're cooking, why you're cooking it a certain way, and what happens if you mess up each step. It's like you can see me going,"I don't have that," or,"I can just do this instead." Thank you, again, for your videos and cheerful optimism.
I love watching Emma...i know i got her name wrong! Ooops! 🤫🤭 I love that she offers so much knowledge about the cooking of foods that help you to achieve perfection when cooking her recipes. I tried her chicken vegetable stir fry and discovered why my rice was never quite right! 😰 I have always been using the wrong method, but after following Emma's recipe, my rice came out fantastic! It was such a revelation of discovery! Thank you so much for all your devotion and hard work. ❤😊
Thanks for this list! I enjoy creating new dinner meals using different seasonings, sauces, and other flavor enhancers. I like to try making Chinese dishes too so I really appreciate your guide to brands and how to store properly!
Thank you for opening the door to a new experience. Recipes are great but knowing the various ingredients used and why makes it interesting. Keep up the great tutorials on the various Asian ingredients that allot of us North Americans are not familiar with. Love your channel.
This is the secret to Chinese cooking that I've always wanted to know. I love those marvelous delicious taste you get from Chinese food that I can't seem to duplicate with any Western recipes or spices. Thank you so much and by the way you're so cute! 🥰
This girl is the best. So many other Asian cooking videos where there isn't a single authentic Asian ingredient. Just soy sauce and other things you can buy at Publix.
Nice explanations of the ingredients. To this list, I would add: Black Bean Garlic Sauce (Lee Kum Kee), Toasted Sesame Oil (a Japanese brand), Korean Gochujang (yes, for Chinese recipes, I use it a lot), and Japanese Hondashi (Ajinomoto is the one I always buy). I find the flavor of oyster sauce to be very particular and strong, and therefore tiresome. So the hondashi does a nice job of adding lots of umami flavor that I crave. I know that 3/4 of my list aren't Chinese, but I still consider them to be essential to many of my Chinese recipes. My background is Taiwanese, and my hobbies include taking cooking classes, bingewatching cooking programs from around the world, and reading the how-tos in Food52, SeriousEats, and participating in dinner parties.
Gojuchang is korean,not Chinese. I don't how to use this in chinese dish. Oyster sauce is common sauce for Chinese dish. Then your chinese dish not real Chinese dish, is fusion already. Maybe people want to be different.
Thank God!! Finally someone thought to give the manufacturer names of the products that's used!! I have learned the hard way, not all sauces are created equal.....thank you so much for all the info!!!
I took screen shots of what I do not have yet. I am so excited to watch more of your cooking tutorials and become a better home cook. I have noticed since I began eating mostly Asian cuisines this year my digestive system is moving properly again and mental health is on the mend. I have more energy less brain fog/anxiety and I am able to manage my stress better. Its amazing what changing your diet can do for you.
I cook professionally and want to transition into chinese. I have some knowledge but I want to be able to create dishes with a deeper understanding. This video was very insightful.
This is wonderful I have been waiting for this kind of information for a very long time thank you so much your videos are awesome your smile is contagious and I look forward to more videos from you
I travel all over for work, and have been to Mainland and Hong Kong dozens of times, what province are you from, Mandy? Been getting into the common peoples food from Shaanxi. All the Turkish influence makes it unique among the many cuisines of China. Liangpi, Rou jia mo, biang biang mian! Your description of these seven key ingredients is excellent. With these basic sauces, normal kitchen ingredients and you guidance, even guilaos will be able to make passable Chinese food! And you are indeed, just the cutest!
It’s so hard to avoid salt in Asian food but for those people watching their salt intake try Golden Mountain Thai oyster sauce or Kikkoman oyster sauce, they aren’t premium but they are delicious!
ive been a BBQ Pit Master and a Celtic Cook and now that im retired I found Your channel Since I moved to Micronesia and I went amd bought the 6 items a Wok and am eating Healthier and learning into my old age! tonight i did the Bock choy amd beef>>>>>Loved it! thank You
I keep all of these on hand, really need to try the black vinegar. I also keep some plum sauce, gingered duck sauce and black bean and garlic sauce in the fridge. It’s fun to mix and match them!
A disappointment anyone will give a Thumbs Down to this sweet humble, gracious person. She is absolutely Wife Material. I maybe a bit older, but their Culture respect older, wiser people. Thumbs Up for her posts! This is a Chanel glad I subscribed to, & I plan to buy cooking elements, and follow her steps, and the ingredients as well!
Mandy ... you are awesome. Love your videos. I m part Asian and yet you’ve taught me more!!!! Look forward to more from you, take care and keep up your brilliant work and personality. Thanks
Great video. Now I know what these ingredients are and how to use them. Happy to be a Patreon supporter! I look forward to the next video. THANKS MANDY!!
Milton from Southern North Carolina. Thank you for your honesty. I we cook at home (hardly ever eat out) and also don’t care for food additives. Most informative you are and sharp. Thank you. This video I have saved
Only thing missing is an invitation to dinner!!! Thankful I LOVE Chinese Food ask my children. Whenever someone as me choose a restaurant, Chinese is what ALL my children will tell you. I have restaurants in my town, but none like General Lee’s in China Town San Francisco or Los Angeles. So glad I found you. Now I can eat it everyday!!!
I keep all of those most of the time and use them all! I would only add one thing. I kow it's not really a sauce, but ,Sesame oil. I love the flavor in many dishes!!!
Very, very detailed video containing great information on Chinese Ingredients. I just saw this for the first time and was glued to it. I think I'm going to be taking notes and going shopping for new ingredients!!!! Then on to recipes!!!! Thank you for all the hard work that went in to making this video.
I'm a Malaysian/Indian...we are a multi races country...I gew up eating chinese food and with chinese neighbours...so am good too in chinese cookings and its ingreadiants....what she explaines about the sauces etc etc etc ..its ALL ABSOLUTELY TRUE...everything!!!
I needed this episode! Everything made in the US either says to refrigerate after opening or I assume that I need to do that. And I am learning how to use new sauces and need help. Thank you!
I'm so glad I found you, my daughter told me about you. You are a delight to listen to and I will enjoy making a lot of your dishes. Keep up the outstanding cooking and info!!! Thank you!!!
I love your explanations. My household has a shellfish allergy so I avoid oyster sauce and fish sauce. Most of my sauces and coatings depend on Hoisin and Mirin, with occasional teriyaki to taste.
I am soooo grateful I found your UA-cam channel! Your instruction is clear and easy to follow, plus you are fun to watch. I am not a good cook, but I just bought your wok and am so excited about learning some of your recipes. I live in the Bay Area, near San Francisco and have enjoyed wonderful Chinese food my whole life but always felt its cooking was beyond my abilities...you make it seem possible. Thank you!
I just found your videos and love watching them. That was a great explanation of ingredients in Chinese cooking. I often want to buy something at the store to try a recipe at home but get confused by the different types of ingredients and don't know which one to choose. This made it so simple. Thank you.
As a retired psychologist, after 40 years of practice, I’d like to recommend daily viewings of Souped Up Recipes for mild depression, having the blahs or the blues, or as a way of relaxing. I always get a lift from whatever video I watch because the hostess is so delightful, funny, smart & actually makes me want to cook again, even if it’s just for me. I have sent my daughters & all my friends & their friends a video along w/ a recommendation to just watch it & enjoy. I certainly w/ the person who wrote in their commentary that they wished she were their neighbor & would mow her lawn, wash her windows, etc. I really like reading other viewers’ comments as well as watching the videos. Thanks so much!
Ha! That's funny, that that is exactly what I'm doing: my Depressive Disorder is kicking in, & rearing its ugly head, so I'm tossed in bed, eating grapes, & drinking vodka: whipped cream Burnett's, at noon, on a Sunday. & watching all the choice Asian sauces I should go get, someday.. That's beautiful you're a psychologist. I'm just another Latino waiter in South Texas, who got laid off because of this terrible virus. haha! ❤️
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HAHAHAHA I agree, she’s wonderful but wouldn’t want her living next door lol unless she was going to cook for me daily lol
cooking is good therapy!
I looked at the list of ingredients from a previous video of hers to cook., and it was a monster list that I felt tired, old, and depressed looking at the list of ingredients. Also, I no longer have the ambition to cook. Could be the weather, or my meds....
I’m proud to say, after making many of your recipes these last 6 months I already have all 6 of your recommended sauces PLUS sesame oil, shrimp paste, various rice wine and vinegars, shao xing wine, mushroom flavored soy sauce (the absolute secret ingredient to great lo mein), mapo sauce, Chinese 5 spice, Korean chili powder, hot chili oil, black bean paste, and squid ink. You’ve definitely amped up my Asian cooking capabilities.
That mushroom soy sauce - there's just NO better thing 🤤🤤!
Shrimp paste smells like poop. If it looks like a duck and quacks like a duck then yep, it's poop. My daughter said, dad, throw it out. I did.
Hey, I know this is a while ago but what exactly were the six recipes you cooked and how did they turn out?
Thank you so much for your comment! Reading it remind me of a few things that I don't have like shrimp paste! Is one of those things that I think of at random but cannot recall the remember when I'm actually in the store in the store, lol. Thank you so much!
@@redtobertshateshandles that's your own stupidity to blame right there.
Thanks to your videos I am now preparing Chinese cuisine for my family. Your presentation is thorough, charming, and sincere. You are a good teacher and we appreciate all the work you put into each video. Thanks! Let us know if you ever decide to publish a cookbook. I would buy it in a minute.
ua-cam.com/channels/ZVmFDfn5WnixrHNf25MeJQ.html
Second the cookbook suggestion! Count me in for one.
Me too! I've made like 10 of her recipes in the last two or three weeks, and I now have a pantry full of noodles, corn starch, egg roll wrappers, oyster sauce, and black vinegar.
Her Pepper Steak is so delicious.
Her scallion pancakes are delicious too!!
I have seen a lot of Chinese cooking videos, and I must say this was one of the best explanations of ingredients and their differences and uses I have ever seen. Precise, to the point and a detailed reasoning behind every recommendation. There are not enough thumbs up to say how much I enjoyed this video.
Mandy has volumes of knowledge and shares her "know-how" generously with her Viewers. She is truly a great teacher with patience to explain "the why and how" in preparing each of her delicious recipes. 💜
1. Soy sauce ( dark n light )
2. Oyster sauce
3. Rice wine
4. Chinese black vinegar
5. Chili beans paste ( dou ban
Jiang )
6. Hoisin sauce
Thank you❤️
@@holycow92883 There you go! 😀
You are such a nice, honest, knowledgeable and competent person! Your enthusiasm and sheer joy, expressed with your every molecule, clearly enthrall your audience. I love to watch you cook, and I've learned so much!!! Thank you so very much.
I ordered the wok and now I know I ordered the correct ingredients. I cannot thank you enough for helping me to learn to cook a new way and to make wonderful food. You are the most organized person I’ve ever seen on UA-cam. Your channel is wonderful!
I appreciate your clear and thorough explanations as well as usage examples and what to look for in a quality product. So often, many other cooking channels will rattle off a bunch of "necessary" items for your Chinese pantry without specific examples as to WHY and WHERE they might be most used. This can save novice Chinese cooks money as well as assisting in creating more delicious and authentic tasting dishes. Thank you, Mandy!
Just wanted to say thank you. I'm a pretty decently skilled home cook, but I've never had the consistently fantastic results with my Chinese cooking that my family and I have been enjoying since discovering your channel. Soooo many delicious dishes, I simply can't wait to try them all. And your presentation is absolutely spot on. You are a true gem. Thanks again!
What a great video! It's very hard to find someone that can properly translate the art and nuances of Chinese cuisine into the English language. I find your videos are truly the best! Thank you so much for making your channel.
What a great video. My hasband and I love Chinese food, but we cant go to restaurants anymore because of his gluten allergy. I am a vegetarian too. I want to learn how to make Chinese food at home so we can keep enjoying it. I appreciate substitution ideas without judgement and such clear explanations for what each product adds to a recipe.
You never fail to impress me with your ability to be engaging, informative, & entertaining! I 💘 my wok I purchased from you! NO ONE is allowed to touch it but me! 😉 My friends & family love it when I make your recipes. Recently, while out with friends, they wanted to go to a nice Chinese restaurant. We ordered our food and started eating egg drop soup. Everyone stopped after the first bite, looked at me, & said "Your egg drop soup is so much better tasting & silkier!!" 😃💝 Egg Drop Soup was the first recipe I learned from you!! Thankyou so much for all your hard work and beautiful personality!
Finally how refreshing to find someone to not only explain each sauce and how it’s made but how to STORE it. I found a Chinese market right near my house and it was like Christmas 🎄, I bought all the things here by label so inexpensive too I spent 12 dollars on huge bottles of soy , oyster and cooking wine. Can you do a video on types of noodles in a Chinese market and what to use them for? I found so many types of noodles there .
You are smart, articulate and so informative!
I've tried for YEARS to make good Chinese food, made endless trips feeling so confused and unable to get help from the Chinese grocery store :/
Thank you!!
I will go back with a list from this video in hand.
Blessings to you,
Victoria
I so agree!
This video is the BEST video I have seen in a while. Love the extent of detail in this video. Kudos!! 👏🏽👏🏽👏🏽👏🏽👏🏽👏🏽
so useful during a lock-down .... when I can only buy groceries and all restaurants are shut down....
Try Chinese Cooking Demystified. They're one of the best.ua-cam.com/channels/54SLBnD5k5U3Q6N__UjbAw.html
I totally agree with you
I agree
With these 6 sauces (and basic ingredients you have in your kitchen), you should be able to cook most of my Chinese recipes on my channel. Here are some recipes that I recommend you to try out first:
Chinese Chicken Fried Rice Recipe：ua-cam.com/video/7AxydboW8v8/v-deo.html
Egg Foo Young: ua-cam.com/video/XVTJrkgW304/v-deo.html
How to make Chinese Noodles At Home: ua-cam.com/video/vPFoCNnaqIQ/v-deo.html
Chinese Braised Pork Belly Recipe (Lu Rou Fan): ua-cam.com/video/DTCyaP_7cjQ/v-deo.html
Xiao Long Bao Recipe - How To Make Soup Dumplings: ua-cam.com/video/aVsgO5h_xhk/v-deo.html
Pepper Steak - Chinese Beef Stir Fry Recipe: ua-cam.com/video/y70Zjr8R_UQ/v-deo.html
Chinese Steamed Pork Buns baozi Recipe: ua-cam.com/video/FWb1-_Q3szo/v-deo.html
Easy Mongolian Beef Recipe: ua-cam.com/video/noHyHzFUC0A/v-deo.html
Beef and Broccoli Recipe: ua-cam.com/video/9nzlWBw6HyQ/v-deo.html
Taiwanese Beef Noodle Soup Recipe: ua-cam.com/video/I7gAOx0NWZk/v-deo.html
Easy Chicken And Broccoli Recipe: ua-cam.com/video/G5UvqrlI_MM/v-deo.html
The Trick To A Perfect Stir Fry Squid: ua-cam.com/video/2m6l3ZBPOck/v-deo.html
Chinese Wonton Soup Recipe: ua-cam.com/video/aGKhjvfqCBk/v-deo.html
Twice Cooked Pork (Chinese Recipe): ua-cam.com/video/h7AMQxbglNs/v-deo.html
How to Make Chinese Dumplings From Scratch: ua-cam.com/video/Znf73dsFdC8/v-deo.html
The Secret to PERFECT Dumpling Fillings (w/ 5 Recipes): ua-cam.com/video/4u7bBMSIhQ0/v-deo.html
Easy Egg Drop Soup in 2 Ways: ua-cam.com/video/oBK_gjfoXZ4/v-deo.html
Check my AMAZON INFLUENCER PAGE - www.amazon.com/shop/influencer-078efbf8
(I share ingredients and recommended products there)
Real thanks mandy
YOU ARE SO WONDERFUL!
Souped Up Recipes When you say umami are you saying that OOH MOMMY saying that so many UA-cam cooks say when something tastes good or is that a word I've misspelled?
Angela Joseph umami is a word rooted from Japanese. It’s a savory taste. It’s one of the five basic tastes (together with sweetness, sourness, bitterness, and saltiness). I believe it is 鲜 (xian) in Chinese. Actually, MSG has a very umami taste.
You can substitute the Houson sauce by using regular BBQ sauce, little bit of sweet and sour sauce and a tiny bit of soy sauce. That's what we do when we run out,,,because hoison sauce is basically Chinese BBQ sauce.
You are the best person ever to explain in an educational manner everything we need to know about cooking delicious Chinese dishes!!! Your short videos have helped me tremendously cook amazing dinners for my huge family and friends, you make me look like a professional cook, you make cooking healthy meals simple and fun!!!
This is so informative! My mum would tell me some stuff but not well. I love that you explain the reasons why one is better than the other, tying it to the artisan/natural production process. It explains that like everything, Chinese products are not homogenous and low quality - there are lower and higher quality versions of things depending on what people can afford. Just like European ingredients have a range. Thank you!
Incredibly detailed information here! An absolute goldmine!
I stood in the Chinese mart last week looking as lost as ever. I finally found the black vinegar. But everything else was waaah😰. Thank you for this much needed guide. Pictures help a lot. 😊😊
Fee fee etc
I can relate. I left the Nijiya Market with only regular light soy sauce. Did not know which bottle was dark or vineger because I did not understand mandarin nor japanese.
@@Mister_Soyuz_on_YT Most of the bottles have English on them here in the US, but there's so many choices. Hopefully this tutorial will help us next time.
True, everything I asked in the market, it seams there is a wall of it so I pick the cheapest one most the time. This video is a great help!
@@sunshine7453 Yes, if you are an American and not used to it, a Chinese market can be daunting. There are so many brands of everything and they just pile it up
*Very thorough & detailed information. Very useful. Thank you! Have a great day.*
Agree - only video I have seen that explains the WHY of the ingredients.
@@warrenlauzon5315 🙏Danke she is good, how she thorough & detail information to all of us give, may GOD BLESS HER, and you too. Tuty Fuchs, Germany.
Love the detail and ideas your giving me. It also explains a lot of what I may not have before that I had observerved.
I was hoping you can tell me how to make my oyster sauce last as long as possible and best ways to store it.
Love her presentation
Do not like MSG in some of sauces used.
Brianna, what a gift ! Thankyou for your detailed list of ingredients and how to use and care for them. What a wonderful lesson. You're so articulate and bright. A joy to watch and listen to. Thankyou so much for sharing. ❤
No more wandering aimlessly around the Asian market. Thank you so much for this video!
LOL that's exactly how I feel when I walk in there. Looking at all those sauces and be overwhelm by the choices. Now I can shop with more confidence.
Thank you so much for compiling all this knowledge for strangers on the internet.
Between you, Adam Liaw and Chinese Cooking Demystified, I feel ready soup up my culinary practice!
I must say also as an added bonus that it feels like a proper way to honor the heritage of my teachers and masters in gongfu.
(Incredible work on organizing all your efforts through amazon. As someone who lives in a remote arctic town, being able to get many of these tools and ingredients will be a source of so much joy)
Much appreciated
You brighten my kitchen, make me smile...and make my day better.
Black vinegar substitution: for dumpling dipping sauce, I often make a mix of red wine vinegar, soy sauce, grated ginger and chopped scallions (optional). You can also add chopped chilis or chili paste in oil for a spicier version. For congee, I use balsalmic vinegar, fish sauce, soy sauce and a dash of sesame oil. Also, ginger, white pepper and scallions (added separately).
I just happen to use red wine and balsalmic vinegar more often in my cooking than the Chinese black vinegar, and it still tastes pretty good.
I was going to suggest balsamic which I use mixed with a little dark soy and a little oyster sauce. I sometimes add a dash of aged sake at times, too.
I'll have to try your version. It sounds like a great dipping sauce! I don't care for nuc mom (fish sauce) very much, though.
Thank you. I only saw rice wine in the asian section of a Filipino store. I couldn't find black vinegar in a grocery store owned by a Chinese family. But she mentioned Amazon.
It is good to know what goes in my chinese food. Thank you for the info. Very informative. You are the first one I have watched that made this thorough explanation of these wonderful but almost strange ingredients that taste good but most of us are not familiar with. Kudos, good job!
Thank you I needed this info.
Wow, been cooking for years and learned more here than most other UA-cam channels. Thanks.
Did you ever make any of the follow-up videos in this series, about other Chinese ingredients? If not, I hope you do. This was SOO helpful. I really appreciate how thorough you are when explaining everything. In my opinion yours is the best cooking channel on UA-cam! Keep it up!
I usually substitute dark soy sauce with a tiny portion of blackstrap molasses. Its nutritious, colors food like dark soy sauce and can double as a replacement for the sugar a lot of Shanghainese recipes call for
I love using mild molasses in coffee and anywhere else sugar is needed. It makes coffee a little richer and helps with things like muscle cramps and all the electrolytes balance out the dehydrating effects of caffeine. 1 taablespoon has around 5-7% of the magnesium and potassium you need in a day so I add a heaping tablespoon to each of the 3 cups i drink a day so it comes out to around 4 tablespoons a day which gives me around 20-30% of the potassium and magnesium in a day and really cut way down on the muscle cramps i get from exercising
Thanks, good tip.
@@arthas640 Thank you for this info!
Oh my goodness!! Thank you so much for all the links!! I went into my local Asian market and the employees didn’t understand English, so I was so confused by all the variety and choices! You are very clear in your instructions! I just made your chicken and broccoli and it was delicious! I only added onions as part of the roasting of veggies and sesame oil to the sauce as I love the flavor it adds! I have always loved Asian food and now with people like you willing to share recipes I am learning so much! Thank you sweet girl!! Where are you from? I just started watching you!
I am from Guangzhou, China. Thank you for watching my videos. I am happy that it is helpful.
Thanks so much for this. I live in a small town without an Asian grocery so Amazon saves the day. Your fried rice technique changed the way I cook.
Same here, thank you so much💜!
I live in a town where they look at you funny and ask so many question if you say you make your own Chinese food. If they want Chinese they go to the over priced Thai restaurant in town. They serve Chinese too. No thank you, I can make it myself so much cheaper.
Thank you for the detailed descriptions Mandy, I do enjoy all your tutorials and I’m amazed you are able to come up with so many great recipes at such a young age! Like most of your subscribers I’m a foodie myself, looking forward to your upcoming videos.😋
Thanks so much, you are helping me really understand Chinese cuisine, which has long been my favourite, so much variety of dishes and much more healthy balance of ingredients. Please keep up the great work. I love the simplest dishes, like the plain lo me in noodle side dish.
Steve (64 yrs)
Because of your channel, I have ventured into Chinese recipes. Thank so much for all your recipes and recommendations!!!
You make me want to cook again. I’m going to go through my cupboards and create a Chinese ingredients section. You’re now my daily must watch. Thank you.
I absolutely love how thorough you are with each ingredient, thank you. Looking forward to more.
I just made fried rice this evening and my husband always tels me that I have it for chicken fried rice…..thanks to you my dear!
I am so happy that I found your channel! I have been binge watching your channel for the last week or so and oh and absolutely love your delivery of your message and your throne is! I also extremely love the fact that you incorporate your language into your videos!
Good afternoon 🌞 I wanted to tell you thank you so very much for your posts. I appreciate you doing them in English and giving measurements for ingredients. Your amazing 😍
You really do care about your content. I'm so glad I found your channel. Thank you for your enthusiasm.
You are my “go to” for learning authentic Chinese cooking techniques and products. Thank you 🙏
Hi Mandy. First off, love your smile and presentation. I am 74 and just bought a wok and used your information to cook pork fried rice with vegetables. I cooked the cut up pork loin in my electric frying pan and set it to the side. Was skeptical of how I would do with the wok. Then because it was already in use, I also used it to combine the other ingredients. A few days later I tried the wok, and it went well.
In Dallas here with plenty of Asian markets, and I gotta say this video here got me through two years of learning how to cook Chinese during the pandemic. Thank you so much!!!
This was very interesting video! Brand recommendations rock! I can not read the labels so having a recommendation from someone I trust who cooks naturally is very important to me. I could see purchasing items recommended by you and cooking many of your recipes! Thank you!
Your knowledge is impeccable. Looking forward to everything you post.
I love how well organized and informative this presentation is. The advice on oyster sauce was spot on (used it yesterday) but, in general, so nicely done.
100% Love all your videos. Sometimes because I need an idea on cooking, because I want to learn how to cook something, or just because the way you explain perfectly what you're cooking, why you're cooking it a certain way, and what happens if you mess up each step. It's like you can see me going,"I don't have that," or,"I can just do this instead." Thank you, again, for your videos and cheerful optimism.
I love watching Emma...i know i got her name wrong! Ooops! 🤫🤭
I love that she offers so much knowledge about the cooking of foods that help you to achieve perfection when cooking her recipes. I tried her chicken vegetable stir fry and discovered why my rice was never quite right! 😰 I have always been using the wrong method, but after following Emma's recipe, my rice came out fantastic! It was such a revelation of discovery!
Thank you so much for all your devotion and hard work. ❤😊
Thanks for this list! I enjoy creating new dinner meals using different seasonings, sauces, and other flavor enhancers. I like to try making Chinese dishes too so I really appreciate your guide to brands and how to store properly!
Wow, Chinese cooking made easy, I have been looking for someone like you for ages!
Excellent information about the proper seasonings used in Chinese cooking. My favorites are Chinese, Thai, and Indian food. Thanks for posting!
Thank you for opening the door to a new experience. Recipes are great but knowing the various ingredients used and why makes it interesting. Keep up the great tutorials on the various Asian ingredients that allot of us North Americans are not familiar with. Love your channel.
This is the secret to Chinese cooking that I've always wanted to know. I love those marvelous delicious taste you get from Chinese food that I can't seem to duplicate with any Western recipes or spices. Thank you so much and by the way you're so cute! 🥰
This girl is the best. So many other Asian cooking videos where there isn't a single authentic Asian ingredient. Just soy sauce and other things you can buy at Publix.
Nice explanations of the ingredients. To this list, I would add: Black Bean Garlic Sauce (Lee Kum Kee), Toasted Sesame Oil (a Japanese brand), Korean Gochujang (yes, for Chinese recipes, I use it a lot), and Japanese Hondashi (Ajinomoto is the one I always buy). I find the flavor of oyster sauce to be very particular and strong, and therefore tiresome. So the hondashi does a nice job of adding lots of umami flavor that I crave. I know that 3/4 of my list aren't Chinese, but I still consider them to be essential to many of my Chinese recipes. My background is Taiwanese, and my hobbies include taking cooking classes, bingewatching cooking programs from around the world, and reading the how-tos in Food52, SeriousEats, and participating in dinner parties.
Gojuchang is korean,not Chinese. I don't how to use this in chinese dish. Oyster sauce is common sauce for Chinese dish. Then your chinese dish not real Chinese dish, is fusion already. Maybe people want to be different.
To alter the taste of the oyster sauce I like to make a mix of 2:2:1 of Oyster:Black Bean:Dark Soy. Great combination for stir fries !
What a clear and informative explanation! I’m going to come back to this reference often (maybe with a notepad!)
Love the way you present, honest, to the point, and no-bullshit. I've learned so much from your videos here.
I love the way she talks, specially when she pronounce Chinese words, it melts me down, I am in love.
I have learned so much from your videos....please keep them coming!
Very good video. Your tips on what to look for in the ingredients lists are especially appreciated.
Hi Mandy, Wow, well explain fantastic i learn more and more from you . great explanation i couldn't asked for anything else. thank you so much.
Thank God!! Finally someone thought to give the manufacturer names of the products that's used!! I have learned the hard way, not all sauces are created equal.....thank you so much for all the info!!!
I took screen shots of what I do not have yet. I am so excited to watch more of your cooking tutorials and become a better home cook. I have noticed since I began eating mostly Asian cuisines this year my digestive system is moving properly again and mental health is on the mend. I have more energy less brain fog/anxiety and I am able to manage my stress better. Its amazing what changing your diet can do for you.
I cook professionally and want to transition into chinese. I have some knowledge but I want to be able to create dishes with a deeper understanding. This video was very insightful.
This is wonderful I have been waiting for this kind of information for a very long time thank you so much your videos are awesome your smile is contagious and I look forward to more videos from you
Your English is FANTASTIC you go girl👏👏👏👏👏
Thank you you are terrific and very helpful. I love your recipes.
I travel all over for work, and have been to Mainland and Hong Kong dozens of times, what province are you from, Mandy? Been getting into the common peoples food from Shaanxi. All the Turkish influence makes it unique among the many cuisines of China. Liangpi, Rou jia mo, biang biang mian! Your description of these seven key ingredients is excellent. With these basic sauces, normal kitchen ingredients and you guidance, even guilaos will be able to make passable Chinese food! And you are indeed, just the cutest!
It’s so hard to avoid salt in Asian food but for those people watching their salt intake try Golden Mountain Thai oyster sauce or Kikkoman oyster sauce, they aren’t premium but they are delicious!
I love it when she says " Dou Ban Jiang" I cook Szechwan food with it. Thank you so much!!!
Brilliant! Thank you so much! These ingredients can be confusing for those of us not familiar with these cuisines. Keep these videos coming!
Wonderful job young lady. Really appreciate no silly music or irrelevant introductory flashy graphics, just solid information.
ive been a BBQ Pit Master and a Celtic Cook and now that im retired I found Your channel Since I moved to Micronesia and I went amd bought the 6 items a Wok and am eating Healthier and learning into my old age! tonight i did the Bock choy amd beef>>>>>Loved it! thank You
I keep all of these on hand, really need to try the black vinegar. I also keep some plum sauce, gingered duck sauce and black bean and garlic sauce in the fridge. It’s fun to mix and match them!
A disappointment anyone will give a Thumbs Down to this sweet humble, gracious person.
She is absolutely Wife Material. I maybe a bit older, but their Culture respect older, wiser people.
Thumbs Up for her posts! This is a Chanel glad I subscribed to, & I plan to buy cooking elements, and follow her steps, and the ingredients as well!
Thank you so much for explaining so much about different Chinese sauces and ingredients. This was very very helpful.
Mandy ... you are awesome. Love your videos. I m part Asian and yet you’ve taught me more!!!! Look forward to more from you, take care and keep up your brilliant work and personality. Thanks
You are the best guide to demystify Chinese foods & really pretty
Excellent. More like this please.
An excellent and educational video. Thank you! We have many Asian markets in Houston, but I never know what is best to buy. This is a great help!!
Great video. Now I know what these ingredients are and how to use them. Happy to be a Patreon supporter! I look forward to the next video. THANKS MANDY!!
Milton from Southern North Carolina. Thank you for your honesty. I we cook at home (hardly ever eat out) and also don’t care for food additives. Most informative you are and sharp. Thank you. This video I have saved
Only thing missing is an invitation to dinner!!! Thankful I LOVE Chinese Food ask my children. Whenever someone as me choose a restaurant, Chinese is what ALL my children will tell you. I have restaurants in my town, but none like General Lee’s in China Town San Francisco or Los Angeles. So glad I found you. Now I can eat it everyday!!!
As always, I love your content. I am learning so much. Thank you for making this video and sharing your knowledge.
Very interesting, informative and useful tip. Your videos are so interesting and clear. You are young and so talented !
I keep all of those most of the time and use them all! I would only add one thing. I kow it's not really a sauce, but ,Sesame oil. I love the flavor in many dishes!!!
I agree!
Very, very detailed video containing great information on Chinese Ingredients. I just saw this for the first time and was glued to it. I think I'm going to be taking notes and going shopping for new ingredients!!!! Then on to recipes!!!! Thank you for all the hard work that went in to making this video.
I'm a Malaysian/Indian...we are a multi races country...I gew up eating chinese food and with chinese neighbours...so am good too in chinese cookings and its ingreadiants....what she explaines about the sauces etc etc etc ..its ALL ABSOLUTELY TRUE...everything!!!
I needed this episode! Everything made in the US either says to refrigerate after opening or I assume that I need to do that. And I am learning how to use new sauces and need help. Thank you!
Love you’re honestly!! And you are an amazing Chef!
Thank you 🙏🏻
Very informative. Can't wait to know more about the rest of the ingredients you've shown at the start of the video.
I'm so glad I found you, my daughter told me about you. You are a delight to listen to and I will enjoy making a lot of your dishes. Keep up the outstanding cooking and info!!! Thank you!!!
I love your explanations. My household has a shellfish allergy so I avoid oyster sauce and fish sauce. Most of my sauces and coatings depend on Hoisin and Mirin, with occasional teriyaki to taste.
A big thank you for being so generous of sharing your knowledge. Have a wonderful new year and more recipes 😋😊
About time my sweetness. I really enjoy your videos and appreciate you for sharing. I been hoping that I could get this info. THANK YOU SO MUCH.
A.Ma.Zing! Amazing! Thank you so much for all your efforts to teach us all this.
I am soooo grateful I found your UA-cam channel! Your instruction is clear and easy to follow, plus you are fun to watch. I am not a good cook, but I just bought your wok and am so excited about learning some of your recipes. I live in the Bay Area, near San Francisco and have enjoyed wonderful Chinese food my whole life but always felt its cooking was beyond my abilities...you make it seem possible. Thank you!
I just found your videos and love watching them. That was a great explanation of ingredients in Chinese cooking. I often want to buy something at the store to try a recipe at home but get confused by the different types of ingredients and don't know which one to choose. This made it so simple. Thank you.